Fettuccine pasta with asparagus and snow peas

Two groups of 4-6 people will work on this dish. One group will make, roll and cook the pasta ,the other group will make the topping and help serve the pasta.

Equipment

4 Chopping boards

Knives

Tea towels

Bowls, including one very large

Scales

Grater

Strainer

Wooden spoon

Measuring spoons

Large spoons

4x Deep dishes

Very large saucepan

Pasta lifter or large egg slice

Frying pan

4x Serving spoons

Ingredients

Semolina flour for dusting

Salt

2x Basic Pasta Dough (400g)

60 g butter

Topping

6 cloves garlic

2 onions or leeks

2 tab extra virgin olive

½ tspn nutmeg

200g parmesan

10 stalks of parsley

salt and pepper

3x bunches of asparagus.

150g of snow peas topped and tailed.

40g butter

What to do

First group (4-6 people)

Use pasta dough that has been made for you. Roll out to the largest setting on the pasta machine.

Slowly pass the pasta through the pasta machine and increase the settings yo make the pasta thinner. Once you reach no. 6 of the paste machine. Change the setting to the fettuccini setting.

Pass the thin sheets of pasta through this setting until all the pasta has been made into fettuccini.

Dust the trays with semolina and place the fettuccini onto a floured tray.

Place the fettuccini into a large pot of boiling water Cook fettuccini for 2 minutes

Lift pasta out with a slotted spoon and place into a large bowl. Once all the pasta is cooked mix the snow pea and asparagus sauce with the pasta, fold through some parmesan cheese and butter place into a serving tray and serve.

Second group (4-6 people) Now to make the filling

Chop onions finely

Chop garlic finely

Grate Parmesan, reserve

Wash and slice the asparagus. Top and til the snow peas.

Finley chop the parsley.

Saut’e onions until soft.

Add garlic for half a minute, stir till smelling good, and then add all of the asparagus and snow peas.

Stir and cover pan for 3 minutes

Uncover, raise heat, to finish the cooking process

Tip the mix in to the freshly cooked pasta and fold through some butter and parmesan cheese.